In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.
I really want to like black beans. I want to like any beans. They’re cheap, utilitarian, full of protein and nutrients – and let’s face it – they’re pretty gorgeous.
Back when blueberry season was in full swing, I was making these delicious variations on a whiskey buck almost every evening and loving it. They’re herby, a little tart, and
I threw my back out a couple of weeks ago. I haven’t been incapacitated, but man-oh-man, I’ve been walking like a guilty convict in ankle shackles. *shuffle, shuffle, shuffle* So,
A friend of ours went on a spur-of-the-moment trip to Maine and asked if we could check in on her little cats while she was gone. We said we’d be
Every year when we get rhubarb from the farmers market, I try to put a savory spin on it. But this year, I decided to go a more traditional route,
This fall Jedd and I were watching a cooking show and they used “New Mexican Chile Powder.” I’d never heard of it. Jedd had never heard of it. And I
Are you looking for an insanely delicious treat? These pears fit the bill. They’re full of ginger and anise, with a titch of extra savory goodness from Sichuan peppercorns. Jedd’s
In the fall our farmers market is busting at the seams with hot peppers. They range from medium hot, to “What the hell is wrong with you? Why would you
My maternal grandfather farmed all day, enjoyed a tipple in the evening while he played guitar, adored his wife and family, and gave any spare time he had to anyone
Jedd has been making himself a spinach salad every morning for breakfast along with his eggs. Which to me just makes good sense, because greens are refreshing – which is
My aunt has started keeping bees, and I was the lucky recipient of some of her honey. And with that in mind, I decided to make a dessert that was
Sadly – oh so sadly – our farmers market season is winding down. But currently, we’re in the incredible sweet spot of produce and fruit. Kale, squash, tomatoes, and hot
I love savory tarts. I could eat them nearly every night for dinner. Whether the base is pie dough, phyllo, or puff pastry, the combination of vegetables and cheese makes
A few years ago I had an unruly butternut squash that refused to be cubed. Maybe my knife was a little dull. Maybe I hadn’t had my Wheaties that morning.
If you’re still lucky enough to have some of the season’s last blueberries in your possession, this luscious little cocktail is the perfect way to celebrate summer and the impending
If bright bok choy and baby mustard greens had a love child, it would be tatsoi. It’s one of my favorite summer treats, and it’s perfect in this hearty